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Lemon Poppyseed Zucchini Bread

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Prep Time 10 minutes
Cook Time 55 minutes
Course: Bread, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 pkg lemon cook & serve pudding mix 4.3 oz. box
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 1/4 cups milk
  • 1 cup oil
  • 3 Tbsp lemon juice
  • 3 tsp lemon zest
  • 4 tsp poppy seeds
  • 3 cups zucchini shredded
Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Equipment

  • loaf pans
  • oven

Method
 

  1. Shred zucchini, drain if extra watery
  2. Combine dry ingredients in a bowl
  3. Combine wet ingredients in another bowl
  4. Stir the dry ingredients into the wet ingredients
  5. Fold in the zucchini, poppyseeds, and lemon zest
  6. Pour into 2 lightly greased loaf pans
  7. Bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown
  8. Let cool for 10 minutes then remove to a cooling rack
Glaze
  1. Whisk 1 to 2 tablespoons of lemon juice with a cup of powdered sugar until smooth. Drizzle over mostly cooled bread.